liamsaunt
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Posts posted by liamsaunt
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Sweet potato and carrot soup with toasted pistachios and chives
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Spinach and mushroom risotto
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Some lemon garlic chicken with garlicky dill yogurt sauce, a salad, and some flatbread
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Thursday, lemon and garlic marinated chicken with sweet potato and a really good NY Times recipe for mustard glazed roasted broccoli
Friday, pasta with eggplant, spinach, tomato and basil
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My first food related job was at age 15, waiting tables and the counter at a "family restaurant" that specialized in burgers had homemade ice cream. We had to wear old fashioned blue waitress dresses like the ones the girls wore on Twin Peaks (but without the hats). We also had to wear white aprons that tied in the back with big fluffy bows. The gross old guys that hung out at the coffee counter during the day would always lean over and untie my apron strings and make comments. I was 15 for Pete's sake. I quit as soon as I turned 16 and was old enough to work at the movie theater in town.
Next food jobs were all in college. Freshman year I worked in the largest dining hall on campus, running the same industrial dishwasher that @rotuts has described. It was hot and messy, but I did not mind it. That summer, I stayed at college and waited tables at a diner in town. It was fine. I don't remember much about it to be honest.
Sophomore year, I worked in a dining hall again, but this time in the vegetarian dining hall, doing all the prep work for the salad station. I liked that job. The work area was chilly and I was by myself.
Junior year, I moved into a dorm on campus that had its own dining hall for residents of the dorm only. I was the vegetarian lunch cook. I was not allowed to pick the recipes, just execute the dishes that had been decided upon by the chef. I worked alone on the food though. I remember that a lot of the recipes were from the Moosewood Cookbook, but scaled up. That was a crazy dorm and a wacky time. The dorm (and the dining room) always smelled like pot. People used to chant my name while coming through the lunch line to get food. 🤣 The chef in charge was always hung over and screamed a lot. Luckily for me, he would come in and start the meat entree after my vegetarian food was in the oven and I had cleaned up, so we did not interact much. After that experience I moved on to office work for the rest of my working career.
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I've been taking pictures but keep forgetting to post them the next morning. Here are some from this past week.
Ricotta, spinach and arugula malfatti with roasted beet sauce, toasted pine nuts, and roasted broccolini
Asparagus, shiitake mushroom, bell pepper, and cashew stir fry
Tonkatzu chicken with smashed cucumber salad and rice
Braised cod with cherry tomatoes, olives, capers, and basil
Miso salmon bowl with roasted bok choy and napa cabbage. There's some broth and noodles buried under the fish too
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Some recent dinners. Broccoli pasta
Chicken tacos
Noodle bowl with napa cabbage, bok choy, spinach, cilantro, and jammy egg
Tomato braised cauliflower with raisins, feta, and mint
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Pizza night. Carbonara
Mushroom
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Stir fried chicken, broccoli and peppers in a sweet and spicy sauce with rice
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Broiled gnocchi with spinach and corn in a pesto cream sauce with basil on top
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Gingery chicken and rice soup with cilantro and chile crisp
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Thanks for the report, always nice to see the Provincetown views from where you stay.
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Saturday, sticky chicken wings with broccoli, rice, and cream cheese wontons
Sunday I did not feel like cooking a big dinner so we just had sandwiches. Everyone made what they wanted. I only took a picture of mine, which was a mushroom cheesesteak. Husband had a burger, sister had a caprese, and niece just ate leftovers from Saturday before heading to skating practice.
Last night, rigatoni with spicy turkey meatballs
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Orzo with kale and Parmesan, topped with some sautéed chicken marinated in lemon and garlic.
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Another recipe from Milk Street, the World in a Skillet. Stir fried eggplant and sweet peppers with miso. I added some spinach to bump up the veggie variety. I would have preferred a spicier dish (hence all the sriracha on my rice) but my sometimes spice averse niece really liked it.
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53 minutes ago, weinoo said:
It’s been fun being up here for the nor’easter; today appears to be the first day w/o gale force winds and/or lots of rain!
We were in Falmouth until Friday. The house we were in was right on a seawall. We had a mild storm while there and the waves were already coming over the wall and into the yard then. I can only imagine what happened during the nor'easter! I didn't bother with a food report since most meals were pretty blah, with the exception of Water Street Kitchen in Woods Hole. I am sure you are having better eats out there in Provincetown. Enjoy the blustery beach for me! 🙂
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Monday, spicy bucatini with olives and capers
Last night, a recipe from the final issue of Cook's Country magazine for chipotle-lime chicken and rice with pickled radishes, served with a big salad
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6 hours ago, Maison Rustique said:
I ordered this from my milkman. I honestly do not like this pizza but it was convenient so I got it and had a couple of small pieces of it last night. Shakespeare's is in Columbia, MO, home of MU. All my MU alumni friends/family love this pizza and I can only attribute it to good times getting drunk there because I find little to like about it--the meats on it are tasty, but the rest not. My sis was crying when I told her I got it. They are coming to help me this weekend--I'll save the leftovers for her. I only got it because I didn't want to go pick up a pizza somewhere and the only other pizza the milkman has is a cracker crust type thing that is even worse than this.
It could be a nostalgia thing. Where I went to college, the most popular pizza place used to make pizzas with crazy toppings, and we all thought they were the greatest thing ever. My favorite had tortellini on it! I am sure if I ate it now I would get sick haha
Last night, another recipe from Milk Street's The World in a Skillet: sweet and savory skillet steamed eggplant. Everyone really liked this one too, the eggplant was very creamy and flavorful.
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Chicken thighs marinated in zaatar, yogurt, and garlic and grilled, with a big salad, rice pilaf, and flatbread
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I recently picked up a Milk Street cookbook on a 50% off sale: The World in a Skillet. The other night I made the spicy Korean-style braised cod. The recipe called for 3 tbsp. gochujang in the sauce, and I used two, because I thought it would be too spicy for my niece otherwise. I omitted the potatoes and/or daikon radish called for in the braise because I was out of both. Instead, I tripled the greens, using a mix of spinach and baby bok choy since that's what I had in the house. Everyone really liked it, clean plates all around.
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1 hour ago, TdeV said:
That looks terrific! Could you please tell me how to make jammy eggs?
I just boiled the eggs for 6 1/2 minutes, then peeled and submerged them in a container filled with diluted soy sauce and a big splash of mirin and let them sit until dinner time.-
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Udon noodle bowl with miso roasted napa cabbage, shiitake mushrooms, and peppers topped with quick soy sauce marinated jammy eggs
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A NYTimes Cooking recipe for pearl couscous risotto with roasted cherry tomatoes, pesto, and fresh mozzarella. We were out of fresh basil so I used chives to garnish.
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18 hours ago, Katie Meadow said:
\Of course that's an excellent suggestion and no doubt what my doctor would say. But, simply put, I just don't want to. Go figure. As a chemo patient I'm honor bound to be relatively stupid. Orneriness is one of the few toolsI have left and I'm stickin' to it.
Don't second guess your food choices. My oncologist told me that she did not care what I ate during chemo, as long as I ate something! One tip, if you have not heard it already, is to use non-metal utensils for eating, as metal utensils during certain kinds of chemo can sometimes impart a strong metallic taste to the food in your mouth, causing you to lose what appetite you have. I bought some sturdy bamboo stuff to use. The forks and "knives" are long gone, but I still use the few remaining spoons for eating ice cream, 12 years later. I wish you the best.
Last night, cedar planked salmon on an arugula salad with apples, spicy glazed pecans, and a maple-mustard dressing
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Dinner 2025
in Cooking
Posted
Tuesday, we had a repeat from last week because we liked it so much: braised cod with tomatoes, olives, capers and basil
Wednesday, miso broiled salmon with glazed harukei turnips and bok choy, served with ginger rice